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Cut steak into small pieces. Cook until done. Pour soups and mushrooms in. Stir until heated well. Serve over rice or noodles.
By Robin from Washington, IA
If you like sweet and sour, this recipe is for you! The time from start to serve, is anywhere from 1 to 3 hours. My husband and I love ginger. It's not only good for you, but it can be delicious in just about everything we cook. This is a recipe I developed one day when I was wracking my brain for what to cook as a special dinner for my husband. He absolutely loves it! I do too, LOL.
To crystallize the onions, pour enough olive oil (not extra virgin or virgin) in the fry pan to just coat the bottom. Turn burner on to medium. Put onions in pan and cook, stirring often until onions are browned, but not burnt. You can also cook the peppers in with the onions.
Now for the steaks. Brown the steaks on both sides in the same oil you cooked the onions in. Remove the steaks and drain the oil out as much as you can. I use a paper towel to wipe out the residue after dumping.
Spice the steaks the way you like them, then place the steaks, along with the onions, peppers, and other spices you use back in the pan.
Pour enough Vernor's Ginger Ale in the pan to just cover the meat. Put the heat on simmer and let cook til meat is tender and juicy. Add the soda as it cooks down, until the meat is almost done. Then let the soda cook down until it is a glaze on the pan. Stir the meat around in the glaze to coat it. The glaze will be a golden brown when it cooks down.
Depending on how thick the roast and steaks are, it could take anywhere from 1 to 3 hours.
My Special Notes:
I use regular olive oil because the nutrients haven't been strained out as in virgin or extra virgin. Dr Oz also agrees. He also says that red bell pepper has more antioxidants in them than the green.
I hope you all enjoy this recipe! I should have taken a pic of one when I cooked it so you all could see how beautiful it looks.
Heat the broiler. Place the beef on a rack in a broiler pan. Broil 4 inches from the heat for 25 minutes for medium or to desired doneness, turning the beef over halfway through cooking and brushing often with the gravy mixture. Thinly slice the beef.
Heat the remaining gravy mixture over medium-high heat to a boil. Serve the gravy mixture with the beef
|Time:||10 Minutes Preparation Time|
25 Minutes Cooking Time
By LRP from LWL, MA
All you need to make a delicious steak are some herbs and garlic. This is a guide about herb and garlic steak.
One popular way to serve a steak is covered with sauteed mushrooms. This page contains mushroom steak recipes.
Combine the lemon pepper, olive oil, mustard, vinegar and bail together. Brush the steaks with 1/2 of the sauce. Grill or broil one side.
Place tortillas on a sheet of heavy duty foil. Fold foil around tortillas and seal tightly; set aside. Drizzle both sides of steaks with lime juice. Grill, covered, over medium hot heat for 7-9 minutes on each side or until meat reaches desired doneness.
This page contains steak and gravy recipes. Steak and gravy is a hearty meal your family will love.
Trim off excess fat from steaks and slash edges to prevent curling. Wipe dry with paper toweling and set aside. In large skillet, combine oil, margarine, mustard, garlic, salt, and pepper.
Preheat oven to 350 degrees F. Trim excess fat from steak. Cut steak into 4 pieces. Pound to 1/4 inch thickness.
The V8 juice tenderizes the meat nicely; this is a favorite of the men in my family.
Preheat oven to 375 degrees F. Mix honey and soy sauce in small bowl. Stir hot water and margarine in bowl until margarine melts. Stir in stuffing mix and green pepper. Pound steaks.
Marinate meat (cubed) in Worcestershire sauce and soy sauce overnight. Drain. Brown meat, will make it's own juice. Do not overcook. Just before serving add onions, green peppers, garlic, salt and pepper to taste, mushrooms
Spicy, southern seasoning make this steak, veggie and rice dish delicious.
Trim chuck steak. Sprinkle steak with meat tenderizer. Add to marinade, turning to coat. Add to marinade, turning to coat. Let stand for 20 minutes, turning once. Broil steak to desired degree of doneness, brushing with marinade.
Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium high heat, brown steaks in 1 tsp butter on both sides. Remove and keep warm.
Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium high heat, brown steaks on both sides. Add butter and garlic; cook for 4-6 minutes, turning steaks once.
Cut onions into 1/2 inch slices and separate into rings. Drain mushrooms and reserve liquid. Cut steak into thin strips. In a large ovenproof skillet, brown meat in oil using high heat. . .
Add the chicken or beef and stir-fry 1 minute. Combine the soy sauce, sugar, and sherry and add to the wok. Cover and steam for 1 minute. Serve over hot rice and garnish with sesame seeds.
I buy a pack of thin cut steaks at the grocery store and cut them up into strips to make soy steak. In a frying pan over high heat, put in 1 tablespoon of vegetable oil and 1 tablespoon of butter. In a mixing bowl add your strips of steak with some garlic salt, pepper, and about 3 tablespoons of soy sauce.
Combine flour, salt, and pepper in a plastic bag. Add steaks, one at a time; close bag securely, and shake until well coated. Brown steaks on both sides in hot oil. Drain all but 1 tablespoon drippings from pan.